Methi Matar Mushroom Curry- Green Peas and mushrooms cooked in a spicy onion tomato masala, flavoured with rich cashew paste and Kasuri Methi.
This North Indian style recipe is a healthier option as it contains high amount of antioxidants and help to improve immunity. Mushrooms are also known as Kumbh or Dhingri. This dish is loved by everyone at our home. I also make other recipes with Mushroom like Mushroom Pepper Corn Masala. In this recipe you can replace mushrooms with paneer. As, Mushrooms and Paneer goes very well with lot of vegetables. You can have this dish with rotis, paratha or as a side Yellow Dal Tadka and rice. For more veggie recipes, do check Matar Paneer Masala, Kadai Paneer, Aloo Palak Curry.
- 250 gms mushrooms
- 1 cup green peas
- 1 onion, finely chopped
- 1 teaspoon, ginger garlic paste
- 2 tomatoes, pureed
- 1-2 green chilies
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1-2 green cardamom
- 3-4 cloves
- 1 inch cinnamon stick
- 1 bay leaf
- 1/2 teaspoon garam masala
- Salt to taste
- 3-4 teaspoon cashew nut paste
- 1-2 teaspoon fresh cream or yogurt
- 1-2 teaspoon Kasuri methi
- 2 tablespoon oil
How to make Methi Matar Mushroom Curry Recipe
Step 1: Wash the mushrooms and green peas well. Soak the cashew nuts in warm water for 10 minutes and keep aside.
Step 2: Heat oil in a kadai, add cumin seeds, green cardamom, cloves, bay leaf, and cinnamon stick. When they crackle, add chopped onions, green chilies and ginger garlic paste. Saute till they turn golden brown.
Step 3: Add tomato puree, coriander powder, turmeric powder, red chili powder, garam masala and salt to taste. Mix well. Then, put fresh cream and stir fry the gravy till it starts separating oil.
Step 4: Add green peas, chopped mushrooms and mix well.
Step 5: Pour cashew nut paste and cook for 2-3 minutes. Sprinkle kasuri methi over the vegetable and mix well.
Step 6: Cover the lid and cook on law flame. Mushrooms leave some moisture so add water according to the thickness of gravy you want. Stir in between and cook till the vegetables are done.
Step 7: Garnish Methi Matar Mushroom Curry with fresh coriander leaves and serve hot.